Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 Yes, I've often wondered the same thing. I have two cast iron fry pans. One is very black, the other one is a dark gray. I've often wondered if there are other metals in the pans. Val fernfam3 <fernfam3@...> wrote: Hello, I read the file about stainless steel cookware. My cookware probably contains nickel as it is not magnetic and it is 18/10. Anyways, I was reading about the cast iron enamel. I know I've seen some cast iron enamel at Marshall's and TJ Max. It is not Le Creuset. Does it matter what brand it is? How do we know for sure that it is cast iron enamel? Is there different kinds of quality cast-iron enamel? Thanks, --------------------------------- Sponsored Link Degrees online in as fast as 1 Yr - MBA, Bachelor's, Master's, Associate - Click now to apply Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 > > Hello, > > I read the file about stainless steel cookware. My cookware probably > contains nickel as it is not magnetic and it is 18/10. Anyways, I was reading about the cast iron enamel. I know I've seen some cast iron enamel at Marshall's and TJ Max. It is not Le Creuset. Does it > matter what brand it is? How do we know for sure that it is cast iron enamel? Is there different kinds of quality cast-iron enamel? ==>Sorry, I do not know if there are different qualities of cast-iron, but my enamel coated one is tough and the coating doesn't scratch so the quality underneath doesn't matter. I also have 3 other cast iron fry pans. Unseasoned cast iron can be quite grey in color. They turn black or dark after proper seasoning. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 > > Yes, I've often wondered the same thing. I have two cast iron fry pans. One is very black, the other one is a dark gray. I've often wondered if there are other metals in the pans. ==>Val, I do not know if there are different mixtures of metals in cast iron, nor what standards must be followed in order to label them cast iron. That would be something great for someone to research. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2010 Report Share Posted November 24, 2010 I am purging my cookware. I haven't used aluminum or teflon in years..yea! But, what about Graniteware and Triply Stainless Steel. I think the Triply has aluminum in the core for the heating surface, but I don't think it touches the food. Does anyone know if these are ok to use as we prep to chelate? Martha Quote Link to comment Share on other sites More sharing options...
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